Pie Crust

• 1

  Cut butter into ½-inch cubes and keep cold in the refrigerator.

• 2

  In a large bowl, whisk to combine flour and salt. Add butter, toss to coat in flour, then use your fingers or a pastry blender to cut the butter into pea-sized pieces.

• 3

  Add 2 tablespoons of the cold water mixture and stir until a shaggy dough forms. Bring the dough together with your hands, adding a few more tablespoons of water if still crumbly. Turn dough out onto a floured work surface and pat into a fat disc. Wrap in plastic wrap and refrigerate for at least 1 hour.

• 4

  On a lightly floured surface, roll out dough into a 12-inch circle. Carefully transfer to a 9-inch pie dish and crimp edges as desired. Use a fork to prick the bottom all over then freeze for at least 30 minutes.

• 5

  When ready to par-bake the crust, preheat oven to 375°F.

• 6

  Line the crust with parchment and fill with dried beans or pie weights. Bake for 18-20 minutes, or until edges are light golden brown. Carefully remove the parchment paper and weights and bake another 5-6 minutes until bottom is golden. Cool on a wire rack.

• 7

  Reduce oven to 325°F.

Chai Sugar Cream Pie

• 8

  Combine cream, cinnamon stick, cloves, cardamom and ginger in a medium saucepan over medium heat. Bring to a boil and remove from heat. Add tea bags, cover, and steep for 20 minutes.

• 8

  Drain the mixture into a large bowl, through a fine mesh sieve, and discard spices and tea bags. In a small bowl, whisk together sugar, cornstarch and salt.

• 10

  Return cream to the saucepan. Whisk in sugar mixture, then add butter. Turn on heat to medium and cook, whisking constantly, until mixture thickens and begins to boil. Cook for 1 more minute, until mixture is thick and bubbly. Remove from heat and stir in vanilla. Transfer to prepared crust and smooth top.

• 11

  To make the topping, combine sugar, cinnamon, cloves, ginger and cardamom in a small bowl. Drizzle melted butter all over the surface of the pie and sprinkle evenly with spiced sugar mix.

• 12

  Bake pie for 20-25 minutes, or until center of pie is set and crust is golden brown. Broil for 1-2 minutes, watching closely, to caramelize the top. Let cool completely at room temperature then chill at least 1 hour in the refrigerator before slicing and serving.